To make the pastry, combine the flour, icing sugar, butter and Vanilla Paste in a food processor, and pulse the mixture until it resembles rough breadcrumbs. With the motor running, add the egg yolks and just enough water for the dough to come together and form a ball. Remove the dough and shape into a disc. Wrap with cling film and place in the fridge for 30 minutes.

Roll the dough out on a floured surface, place into a suitable tart case and return to the fridge so that you can get started on the filling.

Preheat the oven to 180°C.

Using an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the Vanilla Paste, almond essence, eggs and yolk. Mix well to combine, scraping down the sides of the bowl if necessary. Add the ground almonds and flour and mix until combined.

Spread the almond mixture onto the prepared pastry and top with the sliced plums.

Place the tart in the oven and bake for 20-25 minutes until the frangipane is golden brown and cooked through. Remove from the oven and allow to cool.

Slice the tart into squares and serve with a dusting of icing sugar.

* Recipe and photography by Alida Ryder of Simply Delicious